Doña Lupe’s Kitchen

This month’s Daring Baker challenge was truly a challenge for me on many levels. I had made cheesecake before but not this recipe. I couldn’t find a roasting pan that my cheesecake pan would fit in so I ended up using a big stainless steel bowl, which was cumbersome but worked fabulously. The cheesecake took well over an hour but I was in no hurry. The grandkids and I hung out and watched movies while the cheesecake baked and baked and baked. I think it was close to 2½ hours but I did use a very
deep pan to bake it in.

Once out of the oven the challenge was in waiting. It took forever to cool and I was just itching to get to it and play. Another few hours went by till it was finally cool enough to cover and put in the fridge. I let the cheesecake sit in the fridge overnight and then got to forming the balls. That was a challenge too. The cheesecake was sticky and gooey! I found that wetting my hands a bit really helped.

My grandkids couldn’t wait for the pops to freeze (this was going way beyond bedtime for them) so we melted the chocolate in a double boiler and quickly dipped two pops, one for each and then dredged the sticky things into some quick sprinkles. The half-frozen pops took a little bit long to get the chocolate coating hard but the kids didn’t care, they ate them just as they were - goopy and apparently yummy judging from the smiles on their faces.

Once the pops were frozen solid and the kids were gone, I had a blast dipping and decorating. I did some with sprinkles, some with slivered almonds, some plain chocolate and some I just drizzled it and left large bits of cheesecake showing. They were a hit! I’ll be making them again for a party we’re having in June. I hope my cholesterol can handle it.

Introduction from Ellie

These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pops can be jazzed up with different toppings, and they are FUN…just right for a party. They are from Sticky, Chewy, Messy, Gooey by Jill O’Connor. Isn’t that an alluring title for a cookbook?

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

When I was a little girl, I was fascinated all the things my grandparents could do with and knew about plants. That fascination deepened as I grew older and even now, the sight of hollyhocks or lamb’s quarters growing on the side of the road always makes me want to stop and forage.

My grandmother’s knowledge of the healing properties of plants was formidable and I wished I had thought to write everything she showed me down into notebooks when I was little and even a teenager. With the arrogance of youth, I’d thought she’d always be around and she’s not so I have my memory to rely on. I also rely on books about herbs and wild plants as well as the internet. Nothing beats my grandmother’s stories though. She knew the name of every plant and flower and she always knew a story for it, a legend or a myth. She’d tell me when the best time to gather them, which way to cook or prepare them to maximize their healing properties. I loved walking outside with my grandmother and a basket. We’d stop and gather, clip and she’d tell me the story behind each plant we picked. Those were magical times.

My grandfather, another formidable source of gardening lore, was a little different, He knew how to plant, when to plant, ingenious ways to irrigate like his amazing maze of glass coffee jars that poured water and re-directed it into the different furrows of his garden. What he knew, he used in different ways. He was a healer – you would say masseuse here but that’s not quite accurate. He was a sobador or a huesero. In other words, he healed by massage. That was magical too. People came by the house all the time, and he’d clap his strong hands together and get out his special olive oil and fix em right up. He never took money for it, although people tried and tried to give it to him. He’d say, “no cobramos por ayuda” We don’t charge when someone needs help. I remember a man who brought his daughter often. The daughter had one leg shorter than the other and she limped. It took a few years but my Papa (that’s what I called him) healed her. The last time I saw her she walked without a limp. He would use certain herbs to steep in olive oil for different effects. Thanks to both my grandparents, I’ll never starve if left to fend for myself in the woods or someplace like that.

One of the wild plants my grandmother loved to make was quelites or lambs-quarters. It was a weed that just grew everywhere along with verdolargas (sorrel) in the springtime here in L.A. She made them lots of different ways and I always loved them. To me, the taste was of springtime and summer. I love verdolargas too and their tangy spring taste always makes me smile. The other day at the Farmer’s Market here in town, I came across a man selling quelites and immediately started thinking of cooking them. It had been years since I’ve had them and my mouth was already watering. I bought several bunches to make in different ways and headed home gleefully clutching my bounty. Quelites are very versatile and their taste is somewhat like spinach, only more delicate.

I made chicken soup for the grandkids one day and threw in a couple of bunches of quelites. I know now that lambs-quarters are a powerhouse of nutrition (check out the nutrition table ), so I was excited to feed them to the little ones who were just getting over a cold.

Today I went to a Dodger game and came home hot and hungry. It’s only April but it feels like August. As I type this at 8:30 p.m., my thermometer says its 80 degrees. I wanted something cold and crunchy, something healthy and good and I remembered the quelites. I also remembered that I had tofu in the fridge. Yum! I knew I was going to make faux ceviche, using the tofu as my seafood. If you don’t have quelites in your neighborhood, use fresh spinach or any green leafy. It will be wonderful. I am trying to cut down on my intake of tortilla so instead of a tostada shell, I served the ceviche inside an avocado half. Either way, it’s a fast, yummy, healthy and tasty treat.

Tofu and Quelites Ceviche

I pound extra firm or firm Tofu, diced
2 tomatoes, diced
1 bunch of chopped quelites or green of your choice – for this I used both spinach and quelites
4 sticks of celery, sliced thinly
1 bunch of chopped cilantro (substitute parsley if you can’t find cilantro)
1 bunch of green onions sliced thinly
Salt and pepper to taste
Lemon juice to taste

Chop everything and place in a bowl, gently toss so the Tofu doesn’t break down and serve in a halved avocado or on top of a tostada shell. Add Tapatio or other hot sauce if desired.

Buen provecho!

Rachel and I threw an Oscar Viewing/Rachel B’s Birthday Bash back in February. I never got around to posting the pictures or the recipes. Funny the things you find in your digital camera when you look…

We do theme food to try and match the nominated movies, either by title or just what we imagine the people in the movie would have liked to eat.

Ratatouille - Ratatouille

Pepper Jack, Cheddar and Gruyere Quesadillas with a Sour Cream and Radish Dipping Sauce - No Country for Old Men (Hey it was a Southwestern kinda thing)

Our guests that arrived in all their finery in the midst of the rain were really appreciative of the hot soup so I think it was a good call.

We did a few other dishes and eventually I will find them and post.